We’re keeping this party going with another side dish, a healthy spin on one of my favorite Thanksgiving staples. These mashed potatoes are dairy free, but pack a lot of flavor and still have a great consistency. Honestly, your guests would probably never be able to tell you did something sneaky!
You might know that we spend Thanksgiving with Mark’s family (in exchange for Fourth of July with mine), which is full of health nuts. For that reason, I think it’s really valuable to have some healthy but totally undetectable subs when it comes to this holiday. You really don’t want to sacrifice taste on this day, you know?
Healthy Mashed Potatoes
2 pounds of yukon gold potatoes, peeled
3 cloves of garlic, minced
2 tbsp, + 1 tsp ghee
1 cup of whole fat coconut milk
salt, to taste
1 tsp dried thyme
Place peeled potatoes in a large pot or dutch oven and cover the potatoes with water. Place on stove over medium high heat, and cook until water is at a rolling boil. Drain the water from the pan and using a masher, mash the potatoes.
Add the garlic, coconut milk, and 2 tbsp ghee. Use an immersion blender to blend ingredients together until potatoes are nice and smooth, with just a few bumps here and there.
Add thyme and salt, and mix until well incorporated and potatoes are to taste.
Transfer potatoes to a serving dish. Use the back side of a spoon to smooth the top of the potatoes out and create “swoops”.
Melt the 1 tsp of ghee in a microwavable bowl. Pour the melted ghee into the swoops.
Okay, the big day is truly just around the corner now! Does everyone have their ingredients?? Tomorrow I’m sharing one of my family’s favorite Thanksgiving recipes, so maybe leave a little wiggle room on that grocery list, ya know?!